Pomegranate Glazed Brussels Sprouts

5 from 7 votes

Pomegranate Glazed Brussels Sprouts

These Pomegranate Glazed Brussels Sprouts are roasted until golden and crispy, then tossed in a sweet and tangy pomegranate balsamic glaze and topped with juicy pomegranate seeds and toasted pine nuts. An easy, festive side dish perfect for Thanksgiving or Christmas!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: brussel sprouts with pomegranate, brussels sprouts with pomegranate, pomegranate brussels sprouts, pomegranate brussels sprouts recipe, Pomegranate Glazed Brussels Sprouts

Servings:

Ingredients

1 1/2 lbs brussels sprouts ends trimmed and halved lengthwise
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup pine nuts
1/3 cup pomegranate seeds

For the glaze:

1/3 cup pomegranate juice
1/4 cup honey or maple syrup
2 tablespoons balsamic vinegar
2 cloves garlic minced

Instructions

Preheat oven to 425 degrees F.
Prep the Brussels sprouts. Trim off the ends, remove any loose outer leaves and slice the Brussels sprouts in half lengthwise so they roast evenly and get nice and crispy.
Season. Spread the Brussels sprouts in an even layer on a large sheet pan. Drizzle with olive oil, season with salt and pepper and toss until evenly coated.
Roast. Roast at 425°F for 15 minutes, toss or shake the pan, then continue roasting for another 10 to 15 minutes until golden brown and crispy around the edges.
Make the pomegranate glaze. While the Brussels sprouts roast, combine the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 to 8 minutes until thickened and syrupy.
Toast the pine nuts. During the last 5 to 6 minutes of roasting, sprinkle the pine nuts onto the sheet pan with the Brussels sprouts and toast until lightly golden.
Toss and serve. Transfer the roasted Brussels sprouts to a serving dish and toss with the pomegranate glaze. Top with fresh pomegranate seeds and toasted pine nuts, season with additional salt and pepper as needed and serve immediately.

Notes

To Store: These pomegranate Brussels sprouts are best served immediately while they’re still crispy, but leftovers can be stored in a sealed, airtight container in the refrigerator for up to 3 days.

To Reheat: Reheat the Brussels sprouts in a 400°F oven or air fryer until warmed through and crispy. You can also microwave them, but they won’t be quite as crisp.

Nutrition